“Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portuguese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed... When these new ingredients were mixed with native spices, they produced distinctively Indian dishes.”
The second amazing book in our Cook Club Book Club series is Lizzie Collingham's Curry: A tale of cooks and conquerors. This book recounts the history of India, and how a food like curry, so ubiquitous to Indian cuisine, developed as a result of India's early colonisation.
We have designed a menu to tell the story of curry over the last few hundred years, made up of ingredients and recipes that reflect India's very multicultural story.
What’s on the menu?
Chicken tikka masala
Rice pudding served with masala chai
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